Chocolate-Raspberry Cake

[Guest guest]

Chocolate-Raspberry Cake

Source: Vitalite.com

 

3 1/4 cups brown rice flour

4 tablespoons tapioca -- finely ground

1 tablespoon flax seeds -- ground

1 cup cocoa powder -- (unsweetened)

3/4 teaspoon sea salt

1 tablespoons baking powder -- (double acting)

 

1/2 cup oil

4 tablespoons applesauce, unsweetened

1 3/4 cups maple syrup

1 1/2 tablespoons vanilla extract

14 ounce coconut milk

1 cup water

 

150 grams chocolate, bittersweet, dairy-free

(about 1 cup when cut) - (or 1 cup dairy-free chocolate chips)

 

FILLING

 

20 ounces raspberries, frozen

(or 2 pints fresh raspberries) - (or .5 cup jam mixed with 2 T lemon juice)

1 tablespoon brown rice syrup -- (or maple syrup)

 

GARNISH

 

20 servings 14-Chocolate Icing -- (see next recipe)

1 pint fresh raspberries

1 teaspoon citrus zest -- in long, thin strips

(from 1 pieces of citrus fruit)

1 teaspoon chocolate, bittersweet, dairy-free -- shaved

1/2 cup pecan halves -- toasted, glazed

 

PREPARATION

 

Pre-heat oven to 375 degrees F (190 degrees C). Oil and flour two 10 inch

round spring form pans (it is also possible to use a 9 inch by 13 inch pan)

(for more information refer to the Cake Pan discussion in the " Cake Notes "

in the cookbooks on this web site).

 

CAKE

 

Sift dry ingredients together (except ground flax seed). Stir in ground flax

seed. Combine liquids, then stir into the flour mixture. Gently stir in

chopped chocolate (or chocolate chips). Pour into the prepared cake pans.

Bake for 30-40 minutes (longer if using a 9 inch by 13 inch pan).

 

FILLING

 

When making a layered cake (using 2 identical sized pans), make the

raspberry layer filling by lightly cooking the frozen raspberries with brown

rice syrup, adding tablespoons of water as needed.

 

GARNISH

 

Once raspberry layer filling has cooked down a bit, and after the cakes have

cooled, place the bottom layer of the cake on a serving plate (with

parchment paper under the edges), and spread filling over the top of this

first layer. Then place the second layer on top of the first, and frost/ice

the entire cake.

Garnish cake with fresh whole raspberries, citrus zest, shaved

chocolate, and toasted, glazed pecans (chopped nuts around the edge and

halves for the top).

 

VARIATIONS

 

- " Carob-Raspberry Cake " - Use carob powder in place of cocoa and carob

chips in place of chopped chocolate/chocolate chips, and " Carob Icing " in

place of " Chocolate Icing " (see recipe). This will yield a lower fat cake.

 

- " Black Forest Cake " - Use cherry jam in place of the raspberry filling,

and then garnish with pitted cherries (either fresh or drained cherries from

a can).

 

Chocolate Icing

 

If you have time, make this icing a day in advance and refrigerate it. It

will make the icing thicker, and therefore easier to spread on a cake.

 

INGREDIENTS

 

100 grams chocolate, bittersweet, dairy-free

(about 2/3 cup when cut) - (or 2/3 cup dairy-free chocolate chips)

10 1/2 ounces tofu, low-fat silken -- (extra-firm)

1 teaspoon vanilla extract

1/4 cup brown rice syrup -- (or maple syrup)

1/4 cup maple syrup

 

PREPARATION

 

Blend all ingredients with a small electric hand blender (easier clean up)

or a food processor until smooth.

Refrigerate icing to firm it up and make it easier to spread on a

cake.

Spread on cooled cake, and if necessary, refrigerate briefly to set

the icing to the cake.

Should have enough icing to cover a double-layered-10-inch round

cake.

 

VARIATIONS

 

- As the sweetener, any combination of unrefined liquid sweeteners (maple

syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used,

and in varying amounts depending on your tastes (see " Dessert Notes " for

more information about sweeteners).

 

- For a lower fat icing, use 2/3 cup cocoa powder in place of 100 grams of

dairy-free, bittersweet chocolate. Although this icing will not be nearly as

rich and smooth, this will yield an icing which contains only 12% calories

from fat (about 0.5 grams of fat per serving).

 

- " Carob Icing " - on a carob cake, use chunks of dairy-free carob bars or

chips in place of chocolate (or carob powder in place of cocoa powder if

making the low fat variation listed above).

Per serving: 54 Calories; 2g Fat (32.6% calories from fat); 1.5g Protein; 8g

Carbohydrate; 0mg Cholesterol; 14mg Sodium